Orange Posset (gelatin-free panna cotta)

Orange posset is made by heating cream, sugar, and freshly squeezed orange juice until it thickens, then allowing it to set in the refrigerator to create a panna cotta like creamy and smooth texture without using gelatin.

📝 Ingredients

• 4 oranges
• 8 orange cup heavy whipping cream ((About 2 US cup))
• 1 orange cup granulated sugar ((About 1/4 US cup))
• 3/4 orange cup orange juice ((About 3 tbsps))
• 1/4 orange cup vanilla extract ((About 1 tbsp))

👨‍🍳 Instructions

1. 1Cut 4 oranges in half, use a citrus juicer to gently squeeze out their juice, taking care not to break the orange peels. Use a metal spoon to carefully scoop out the pulp to create orange "cups." You can eat the scooped-out pulp or juice it using a blender. Place the halved orange peels in a muffin pan or small ramekins to ensure stability.
2. 2Use a halved orange peel as a measuring cup. In a cooking pan, add 8 orange cups of heavy whipping cream, 1 orange cup of granulated sugar, and the zest of 1 orange peel.
3. 3Heat the mixture over medium low heat, use a silicone spatula to stir constantly until the sugar dissolves. Allow the mixture to simmer for approximately 5 minutes, ensuring consistent stirring until it slightly thickens and gets a light yellow hue. Remove the pan from heat.
4. 4Pour orange juice into a halved orange peel, filling it ¾ full, and then fill up the remaining space with vanilla extract. Stir the orange juice mixture into the hot mixture.
5. 5If you prefer a smoother texture, strain the mixture through a fine-mesh strainer into a pouring cup to remove the orange zest.
6. 6Carefully pour the posset mixture into the hollowed-out orange peels. Place the filled orange halves in the refrigerator to chill for at least 4 hours or overnight until they are fully set.
7. 7Before serving, optionally garnish with additional orange zest on top for decoration. Serve chilled.